title: Analysis of the food consumption of 87 elderly nursing home residents, depending on food texture.
abstract: OBJECTIVE
  Texture-modified food (chopped, mashed, or mixed) is often used for patients, and particularly for dependent elderly people facing swallowing disorders or dental problems. Food must be energy and protein enriched, because dilution is needed for preparation, and several meals like bread can be removed. The aim of the study was to assess the food consumption of residents in four French nursing homes depending on diet texture. DESIGN/PARTICIPANTS/MEASUREMENTS: The food consumption of 87 elderly people followed by a nutrition network, randomly taken and living in nursing homes in which texture-modified food enrichment was practiced was evaluated according to the type of texture used.
  
  
  RESULTS
  13.8% of residents had chopped texture and 29.9% mixed texture. There was no relationship between used food textures and nutritional status residents. Calorie consumption was below the recommended intakes for elderly nursing home residents in France, whatever the type of texture. The mixed texture had more protein than the normal one and was better balanced regarding fat intake. Protein consumption was at the lower limit of the recommended intakes. Residents in overweight were those whose food consumption relative to their weight was the lowest.
  
  
  CONCLUSIONS
  It seems important to check the mode of preparation of texture-modified food in nursing homes and to assess the real energy and protein consumptions of residents receiving this food.
authors.affiliation: LINUT nutrition network (Limousin Nutrition personnes âgées), Limoges, France.
authors.forename: A
authors.initials: A
authors.lastname: Massoulard
authors.forename: H
authors.initials: H
authors.lastname: Bonnabau
authors.forename: L
authors.initials: L
authors.lastname: Gindre-Poulvelarie
authors.forename: A
authors.initials: A
authors.lastname: Baptistev
authors.forename: P M
authors.initials: PM
authors.lastname: Preux
authors.forename: C
authors.initials: C
authors.lastname: Villemonteix
authors.forename: V
authors.initials: V
authors.lastname: Javerliat
authors.forename: J L
authors.initials: JL
authors.lastname: Fraysse
authors.forename: J C
authors.initials: JC
authors.lastname: Desport
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D003680:Deglutition Disorders / Q000150:complications*; D004032:Diet; D004044:Dietary Proteins / Q000008:administration & dosage; D004435:Eating / Q000502:physiology*; D002149:Energy Intake / Q000502:physiology*; D005260:Female; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D005527:Food, Fortified; D005602:France; D006707:Homes for the Aged; D006801:Humans; D008297:Male; D008409:Mastication / Q000502:physiology; D009735:Nursing Homes; D009747:Nutritional Physiological Phenomena / Q000502:physiology; D009752:Nutritional Status
chemical_list: D004044:Dietary Proteins